The Classic and Cool Thanksgiving recipes

Classic Mac and Cheese
2 cups elbow macaroni
2 cups shredded Cheddar cheese, plus extra for topping
4 tablespoons (1/2 stick) butter, cut into pieces
3 large eggs, lightly beaten
1 cup whole milk or evaporated milk
1/2 cup sour cream
1/2 teaspoon salt

Preheat oven to 350 degrees.  Lightly grease a 13×9 inch baking dish with butter, oil, or cooking spray.  In a large pot of boiling salted water, cook the macaroni according to the package directions.  Drain well and transfer to a large bowl.  Add the 2 cups Cheddar and the butter, stirring until the pasta is coated.  In a medium bowl, whisk together the eggs, milk, sour cream, and salt. Add the egg mixture to the pasta and stir well to combine.  Scrape the mixture into the prepared baking dish.  Bake until golden, 35 to 40 minutes.  Take the dish out of the oven and top with extra cheese, then return it to the oven until the cheese is melted and beginning to brown, about 5 minutes.  Serve hot.

Serves 4-6 (closer to 6!).

This recipe is from Paula Deen’s Southern Cooking Bible.

Cool Mac and Cheese
1/2 lb elbow macaroni
3 Tbs butter
3 Tbs flour
1 Tbs powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 egg
12 oz sharp cheddar, grated
4 oz Velveeta, cubed
1 tsp salt
Black pepper to taste
3 Tbs butter
1 cup Panko bread crumbs

Preheat oven to 350.  Cook pasta until al dente. While pasta is cooking, in a separate pot melt the butter.  Whisk in the flour and mustard and keep mixing about five minutes making sure that it is free of lumps.  Stir in the milk, onion, bay leaf and paprika and simmer for ten minutes.  Remove the bay leaf. Mix in the egg, 3/4 of the cheese, Velveeta, salt and pepper.  Fold the macaroni into the mix and pour into a 2 quart casserole dish.  Top with the remaining 1/4 cheese. Top macaroni with breadcrumbs and the 3 Tbs of butter.  Bake for 30 minutes and remove from oven and let rest five minutes before serving.

Classic Cornbread Dressing
4 cups of crumbled cornbread (homemade or a mix)
1 can of cream of chicken soup
chopped onion (about a cup)
chopped green pepper (about a cup)
chopped celery (about a cup)
broth from the cooked chicken
whole chicken – cut up and boiled

Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.

Cool Cornbread Dressing
1 package Jiffy Corn Bread Mix
1 egg
1/3 cup chicken broth
1 boiled and de-boned chicken

Preheat oven to 350 degrees.  Blend all ingredients and season to taste.  Put in baking pan and bake until completely cooked. To test for doneness insert a tooth pick into the middle of cornbread and make sure toothpick comes out clean.

Classic Sweet Potato Casserole
4 (lb) cans sweet potatoes
1 cup sugar
1/4 cup butter
1/4 cup bourbon (optional)
1/2 cup chopped pecans

Heat potatoes in juice. Drain. Mash well.  Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown.
Serves 8-10.

Cool Sweet Potato Casserole (with BACON!)
6 lb dark-orange sweet potatoes (9 large or 12 medium)
8-10 slices bacon
1/4 cup panko crispy bread crumbs
1 tablespoon butter, melted
1/2 cup sour cream
1/4 cup butter, softened
2 medium green onions, chopped (2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350 degrees.  Line 15x10x1-inch pan with foil; spray 13×9 inch (3-quart)  glass baking dish with cooking spray. Pierce sweet potatoes several times with fork.  Place in pan.  Bake about 1 hour 15 minutes or until tender.  Cool 10 minutes.  When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.  Meanwhile, cook bacon as desired until crisp; chop.  In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.  In large bowl, mash potatoes with potato masher.  Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended.  Spread mixture in baking dish, or form individual serving in dish with 1/2 cup ice cream scoop or measuring cup.Sprinkle crumb mixture evenly over top.  Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

This dish can be made the day before.  Simply cover it and refrigerate until you’re ready to bake.

This recipe is from Pillsbury.

Classic Green Bean Casserole
2 cans green beans, cut
1 can condensed cream of mushroom soup
1 can french fried onions
1 cup of shredded cheddar cheese

Preheat oven to 350 degrees.  Put beans and soup in a large microwaveable bowl.  Mix well and heat in the microwave on high until warm (about 4 minutes).  Still in a 1/2 cup of cheddar cheese and heat the mixture in the microwave again for 2 or 3 minutes.  Put the green bean mixture in a casserole dish and sprinkle the french friend onions and another 1/2 cup of cheddar cheese on top.  Bake in the oven until the cheese is melted and the onions begin to brown.  Enjoy!

Cool, Cheesy, Bacon Green Bean Casserole
1 (10 oz) can condensed cream of mushroom soup
3 ozs processed cheese food, cubed
1 T real bacon bits
1 (4 oz) can mushroom stems and pieces, drained
1 (15 oz) cans cut green beans, drained
1 (2.8 oz) can french-fried onions

Preheat the oven to 325 degrees.  Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon and continue stirring until completely melted.  Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish and top with fried onions, leaving a 1 inch margin around the sides. Bake for 25 – 30 minutes in the preheated oven until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

Cool Slow Cooker Alfredo Green Bean Casserole
2 bags (1 lb each) frozen cut green beans
1 can (8 oz) sliced water chestnuts, drained
1/2 cup roasted red bell peppers (from 7 oz jar), cut into small strips
1/4 teaspoon salt
1 container (10 oz) refrigerated Alfredo pasta sauce
1 can (2.8 oz) french-fried onions

Spray inside of 3- to 4-quart slow cooker with cooking spray.  In large bowl, mix all ingredients except onions.  Stir in half of the onions; spoon mixture into slow cooker.  Cover; cook on low heat setting 3 to 4 hours, stirring after 1 to 1/2 hours.  About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot.  Stir bean mixture; sprinkle with onions.

This recipe is from Pillsbury.

Classic Mashed Potatoes
4 large potatoes
1 (3 ounce) package cream cheese, softened
1/2 cup sour cream (you can use french onion dip instead for some zip!)
1 tablespoon chopped chives
3/4 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon butter or margarine

Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350 degrees F for 35-40 minutes or until heated through.

Makes 4 servings.

Cool, Slow Cooker Mashed Potatoes

5 lbs baking potatoes, peeled, cut into 1-inch chunks
1 1/2 cups chicken broth (from 32 oz carton)
1/4 cup butter, cut into chunks
1 cup sour cream or plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 1 cup milk, warmed

In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.  Cover; cook on High heat setting 4 hours to 4 hours30 minutes or until potatoes are tender.  Add remaining ingredients except milk.  Mash, crush or smash potaotes using potato masher, or beat with electric mixer on low speed until well blended.  Do not overmix.  Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.
-If you prefer, these potatoes can be cooked on a low heat setting for 8 hours.

This recipe is from Pillsbury.

Murphy’s Grandmother’s Turkey Bone Gumbo – Make this with leftover turkey!
turkey bones
1/2 cup bacon drippings
1 cup flour
2 large onions, chopped
3 cloves garlic, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 quarts turkey broth
salt and pepper, to taste
hot sauce
2 bay leaves
1 teaspoon dried basil
1 tablespoon dried parsley
about 2 cups chopped turkey
1 pound smoked sausage, cut into bite size pieces
green onion tops

After the turkey has been carved, put bones in plenty of water and boil slowly about 1 1/2 hours or until remaining meat falls off the bone.  Make a roux with bacon drippings and flour.   Add onions, garlic and bell pepper, celery and cook until wilted.  Add hot broth, salt and pepper, dash or two of hot sauce, bay leaves, basil and parsley. Cook about 1 hour. Add turkey and sausage and cook about 15 minutes longer.  Add green onions and cook a few minutes longer.  Serve with cooked rice and a dash of gumbo file’ in each dish, if desired.

Cool, Cranberry Sauce (in case you don’t like the canned sauce!)
1 cup water
1 cup white sugar
1 (12 ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple – peeled, cored and diced
1 pear – peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a medium saucepan, boil water and sugar until the sugar dissolves.  Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg.  Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.  Remove from heat, and let cool at room temperature.

Classic Pecan Pie
1 box refrigerated pie crust, softened as directed on box
1/3 cup packed brown sugar
1 1/2 teaspoons all-purpose flour
1 1/4 cups light corn syrup
1 1/4 teaspoons vanilla
3 eggs
1 1/2 cups pecan halves or broken pecans
2 tablespoons butter or margarine, melted

Heat oven to 375.  Place pie crust in 9-inch glass pie pan as directed on box.  In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended.  Stir in pecans and butter.  Pour into crust-lined pan.  Bake 40 to 50 minutes or until filling is puffed and pie is golden brown.  Cool completely, about 2 hours.

Cool Chocolate Pecan Pie
1 refrigerated pie crust, softened as directed on box
3 eggs
1 cup sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla

1 1/2 cups chopped pecans
1/2 cup semisweet chocolate chips or dark chocolate chips

Heat oven to 350.  Make pie crust as directed on package, using 9-inch glass pie plate.  In large bowl, stir eggs, sugar, corn syrup, butter and vanilla until well blended.  Stir in pecans and chocolate.  Pour into crust-lined pie plate.  Bake 60 to 70 minutes or until set.  Cool before cutting.

Fudgey Pecan Pie
1 (9-inch) unbaked pastry shell
1/3 cup butter or margarine
2/3 cup sugar
1/3 cup cocoa
3 eggs
1 cup light corn syrup
1/4 tsp. salt
1 cup chopped pecans
sweetened whipped cream (recipe follows)
pecan halves (optional garnish)

Prepare pastry shell; set aside. Heat oven to 375 degrees. In medium saucepan over low heat, melt butter, add sugar and cocoa, stirring until well blended. Remove from heat; set aside. In a medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pastry shell. Bake 45 to 50 minutes or until set. Cool. Cover; let stand about 8 hours before serving. Garnish with whipped cream and pecan halves, if desired.

Sweetened Whipped Cream –
In a small mixer bowl, stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract; beat until stiff. About 1 cup topping.

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